Chocolate Dessert Cups Recipe

How to make it

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• In double boiler over hot water, melt 3/4 pound of chocolate.
• Cool about 5 minutes.
• Inflate balloons to 4-inch diameter; knot.
• Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate.
• Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set.
• Repeat with remaining balloons to make 8 cups.
• Place in freezer 5 minutes.
• Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes.
• Snip hole in each balloon to deflate; carefully peel away from chocolate.
• Refrigerate until needed.
• Use the same day.
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• Tips:
• (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries.
• (2) After dipping, drizzle cups with contrasting color melted chocolate.
• (3) For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.
• Note: Ghirardelli Semi-Sweet, Milk, and/or Dark Chocolate Chips or Bars may be used.

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